Creamy Red Bell Pepper Chipotle Soup with Coconut Yogurt

My father’s parents were both born in Mexico in the state of Guanajuato, where much of the best farmland in Mexico is located. It’s no wonder they chose Santa Barbara, California when they immigrated to the U.S. The weather in Santa Barbara is ideal for gardening and growing fruit trees like citrus, avocados, figs, and even bananas. When I was a child we picked our own almonds, walnuts, and olives. I loved going out to the garden and gathering fresh tomatoes and sweet bell peppers and eating them on the spot. We grew the best hot chili peppers, sweet onions and fresh herbs, as well as other wonderful seasonal fruits and veggies. I’m so grateful that I came from a family that appreciated the gifts of the garden – we never wasted food and (as my staff and students will attest) I make the most of our beautiful organic produce and what can not be used to prepare food, made into crackers or juice, is composted.

Having grown up with Mexican cuisine, I have an affinity for it, but based on years of creating foods with a high degree of general public appeal, I believe it is also one of the most favored cuisines in the world. Mexican cuisine blends spices and herbs beautifully using contrasting flavors and textures that are both stimulating and harmonious.

Here is a great example of a spicy Mexican style soup that reminds me of my childhood. I first prepared it for the 2011 Living LIght Hot Chefs Cool Kitchen Raw Chef Showcase and it was a HUGE hit! I served it slightly warm, but it can be enjoyed either warmed in a deydrator or chiled. I sometimes garnish it with coconut yogurt, so I included that recipe for you, too.

The video showing step by step how to make both my Red Bell Pepper Chipotle Soup and Jalapeño Onion Corn Bread, as well as all the other great videos from the Chef Showcase, are available at http://hotchefscoolkitchen.com/

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Cherie, It IS amazing that you are almost 65! You haven't changed a bit since I knew you, what 15 years ago. You are still vibrant and beautiful. I have not competely embraced a raw food diet, but you are truly a testiment to it. It makes me think more about it. I hope our paths cross one of these days. I'd love to see you. I started another vegan group here a few years ago, VegNet Bend and I have a vegan talk show on local radio, "All Things Vegan" which also streams at our website, www.allthingsveganradio.org. When (if) your life ever slows down, we'd love do an interview with you. Would love to visit Living Light Institute sometime too. Thanks for all you are doing to make the world a better place!